Traditional Glogg


This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit in this traditional Glogg recipe.


  • 15 juniper berries

  • 7 green cardamom pods

  • 1 bottle (750 mL) red Zinfandel

  • ¼ cup turbinado sugar

  • 3 kumquats (halved)

  • ½ orange (sliced)

  • ½ Meyer lemon (sliced)

  • ½ ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur

  • Orange or lemon slices, for garnish


  1. Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.

  2. Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.

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